Curried Potato Pastries Recipes

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EASY-PEASY POTATO CURRY RECIPE BY TASTY



Easy-Peasy Potato Curry Recipe by Tasty image

Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

Steps:

  • Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  • Add the garlic and saute for about 2 minutes, until fragrant.
  • Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  • Add the potatoes and mix well until well-coated in spices.
  • Add the chickpeas and stir to incorporate.
  • Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  • Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  • Serve with cooked rice and naan and garnish with fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams

CURRIED CUMIN POTATOES



Curried Cumin Potatoes image

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.

Provided by DRAGONSBANE

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 8

Number Of Ingredients 8

2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

Steps:

  • Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
  • Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g

CURRIED POTATOES AND ONIONS



Curried Potatoes and Onions image

Categories     Potato     Tomato     Side     Sauté     Vegetarian     Spice     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

1/3 cup vegetable oil
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon mustard seeds
1/2 teaspoon ground turmeric
2 medium onions, thinly sliced
2 tablespoons chopped jalapeño chili
1 1/2 pounds white potatoes, peeled, cut into generous 1/2-inch pieces
1 1/4 cups chopped tomatoes

Steps:

  • Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.

CURRIED VEGETABLE PASTY



Curried Vegetable Pasty image

This is a spicy vegetarian pasty. You can adjust the amount of chili depending on how hot you like it.

Provided by Pie Queen

Categories     < 4 Hours

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 18

2 small red potatoes (diced)
1 carrot (diced)
1 cup peas
2 tablespoons vegetable oil or 2 tablespoons corn oil
2 teaspoons cumin seeds
1 1/2 teaspoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/8 teaspoon turmeric
1 teaspoon cumin coriander powder
1 teaspoon garam masala
1 teaspoon black pepper (ground)
2 teaspoons milk
8 ounces all-purpose flour
4 ounces vegetable shortening
4 ounces butter
3/4 teaspoon salt
ice water

Steps:

  • Pastry.
  • Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency.
  • Add just enough iced water to make a dough that comes clean away from the bowl.
  • Filling.
  • In a large wok heat the oil on high. When the oil is hot add the cumin seeds. To test whether the oil is hot enough, drop a couple of seeds and you should hear a popping sound.
  • Add the diced potatoes and cook for 5-10 minutes until the potatoes begin to soften.
  • Add the carrots, peas, salt, spices and lemon juice.
  • Cook for a further 15 minutes on medium heat. Turn the oven to 350°F.
  • Roll out on a floured surface to a narrow strip.
  • Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times.
  • Cover pastry and leave to rest in fridge 20-30 minutes. Take care to roll away from you and do not break the air bubbles that will rise.
  • Place filling into the center and moisten the edges, bring them together and seal in the center. Make a couple of vents to allow steam to escape.
  • Cover the pastry with milk or egg wash and bake for 50-60 minutes.

Nutrition Facts : Calories 1663.5, Fat 118.7, SaturatedFat 47.7, Cholesterol 122.6, Sodium 2991.8, Carbohydrate 132.3, Fiber 12, Sugar 8.4, Protein 20.8

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